1. Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin. (29th December 2017) Authors: Luo, Shui-Zhong; Chen, Sa-Sa; Pan, Li-Hua; Qin, Xin-Sheng; Zheng, Zhi; Zhao, Yan-Yan; Pang, Min; Jiang, Shao-Tong Journal: International journal of food properties Issue: Volume 20(2017)Supplement 2 Page Start: 1627 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. (1st January 2017) Authors: Wang, Kai-Qiang; Luo, Shui-Zhong; Zhong, Xi-Yang; Cai, Jing; Jiang, Shao-Tong; Zheng, Zhi Journal: Food chemistry Issue: Volume 214(2017) Page Start: 393 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. (1st January 2017) Authors: Wang, Kai-Qiang; Luo, Shui-Zhong; Zhong, Xi-Yang; Cai, Jing; Jiang, Shao-Tong; Zheng, Zhi Journal: Food chemistry Issue: Volume 214(2017) Page Start: 393 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. (November 2017) Authors: Cao, Feng-Hong; Li, Xing-Jiang; Luo, Shui-Zhong; Mu, Dong-Dong; Zhong, Xi-Yang; Jiang, Shao-Tong; Zheng, Zhi; Zhao, Yan-Yan Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 85(2017)Part A Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin. (30th November 2022) Authors: Wang, Zi-Jun; Xu, Jing-Jing; Ji, Fu-Yun; Luo, Shui-Zhong; Li, Xing-Jiang; Mu, Dong-Dong; Jiang, Shao-Tong; Zheng, Zhi Journal: Food chemistry Issue: Volume 395(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. (1st May 2022) Authors: Du, Chen-Xing; Xu, Jing-Jing; Luo, Shui-Zhong; Li, Xing-Jiang; Mu, Dong-Dong; Jiang, Shao-Tong; Zheng, Zhi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability. (30th November 2022) Authors: Pan, Li-Hua; Chen, Lu-Ping; Wu, Cui-Ling; Wang, Jian-Fei; Luo, Shui-Zhong; Luo, Jian-Ping; Zheng, Zhi Journal: Food chemistry Issue: Volume 395(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Pectin-peptide complexes ameliorated physicochemical stabilities and in vitro digestion abilities of β-carotene loaded emulsions. (15th March 2021) Authors: Luo, Shui-Zhong; Wu, Xiang-Zhi; Pan, Li-Hua; Zheng, Zhi; Zhang, Min Journal: Food chemistry Issue: Volume 340(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility. (November 2019) Authors: Pan, Li-Hua; Liu, Fei; Luo, Shui-Zhong; Luo, Jian-ping Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 115(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity. (August 2022) Authors: Pan, Li-Hua; Wu, Cui-Ling; Luo, Shui-Zhong; Luo, Jian-Ping; Zheng, Zhi; Jiang, Shao-Tong; Zhao, Yan-Yan; Zhong, Xi-Yang Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗